World Famous BBQ Pulled Mushroom Sandwich 2.0 (Vegan Pulled “Pork” Sandwich) | The Wicked Kitchen

It’s baaaaaaaack! Here’s a 2.0 version of one of our most popular recipes—the BBQ Pulled Mushroom Sandwich! Yes, this is a recipe we’ve previously shared, but now we’ve dusted it off and given it a more streamlined, to-the-point treatment for your viewing pleasure.

We’re talking game-changing techniques and flavors with this recipe…sweet and sticky barbecue sauce with the incredible seared and roasted king oyster mushroom shreds sandwiched in between a buttery toasted bun…this is the kind of indulgent treat that will blow some minds and make many happy eaters in your house when you make this! Perfect for weekend sports watching or a 30-minutes or less weekday meal, this amazing vegan recipe will very likely become a regular in your rotation. Recipe below!

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BBQ PULLED MUSHROOM SANDWICH

Ingredients:
6 king oyster mushrooms, ‘pulled’
1/2 tsp granulated garlic
2 tbsp onion/sage/parsley seasoning blend (or whatever you like/can find)
1/2 tsp salt
1/2 tsp black pepper
1 tbsp vegetable oil
16 oz (454g) barbecue sauce
Splash of beer (optional)
Squishy burger buns
Vegan butter, for the buns (optional)

Instructions:

Preheat the oven to 400ºF/200ºC.

Get your pan heating over medium-high heat.

Shred/pull the mushrooms by running a fork along the fibers, away from the cap. Pull apart with fingers and place the shreds into a large mixing bowl.

Add the granulated garlic, seasoning blend, salt and pepper to the bowl of shreds and gently toss to coat evenly.

Add the oil to the hot pan, swirl to coat the entire surface, then add the mushrooms. Spread the mushrooms around the pan evenly, then let them sear for about 5-6 minutes, stirring occasionally. You want the shrooms to get browned and some crispy bits to form, so don’t move them around too much. Give them time for the water to cook out and then let the heat do its magic.

Once the mushrooms are looking good, transfer them back to the mixing bowl and add the BBQ sauce. If you’d like, add a splash of beer to the sauce to thin it out. Totally optional.

Stir the mushrooms in the sauce to coat evenly, then spread onto a parchment paper lined baking sheet.

Pop the shrooms into the oven and roast for about 10-12 minutes, giving them a quick stir about halfway through.

When the mushrooms are done, remove from the oven and set aside.

If you’re making sandwiches, get your pan hot again. Butter (vegan) each side of your squishy buns and place them butter side down in the hot pan. Keep an eye on them and remove once they’ve reached your desired level of toasting.

Assemble the sandwiches and pig out! (Don’t forget to stop and take the occasional breath.)

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All right guys welcome back to the wicked kitchen i am going to show you today how to do the most amazing vegan pulled pork sandwich and i’m going to use the king oyster mushrooms the oranges so i’ve already started just because i couldn’t wait you can do this also i’ve seen it done

With like jackfruit and other kind of mushrooms you can actually use the cluster mushrooms to do this as well if you pull apart all the leaves they’re a little bit more uh wet so it might take a little bit longer to cook in the oven these ones i find are perfect

For what we’re doing so i’m only going to use i bought a bunch of these i’m going to use six all right super easy you need a fork and you need a mushroom and you need a cutting board so you’re just gonna run the fork along the fibers of the mushroom

I’m just gonna pull these across just like this and look at that it already looks like shredded chicken just do this quickly you can do this ahead of time you can put them in a bag storm i have them ready to go now i just

Take the rest of it and just break it apart pull it apart see that So i don’t have a ton of time i want to make this in less than 30 minutes so again just ripping the head off the mushroom pulling those little fibers and muscley parts there it’s perfect awesome but i’m gonna light this stove here i want to heat it up in the pan because

I want to get this a nice quick sear on it and some crispy bits going i want to get the pan wicked hot you guys so i’m not too worried about adding a little bit of the oil here because there’s no oil and no fat in these mushrooms

So i want to introduce that aspect to it and it’s part of the mouthfeel it’s part of the whole craft i’m going to use a little bit of granulated garlic so about a half a teaspoon of granulated garlic i’m not adding regular garlic in here

I don’t want it to burn on there i like to use the spices i’m also using this pork seasoning again and it’s just a blend of sage and onion and garlic and dried pepper and yeah so i’m gonna use i’m gonna guesstimate that i’m using two tablespoons

But i’m gonna literally use it all right don’t be scared of the seasoning And i’m gonna just use another about a half a teaspoon of salt and did i add black pepper to that i don’t think i did so i really enjoy the black pepper so i’m gonna use a good half teaspoon of that all right so that’s going the pan is hot

Perfect stir this up a little bit with the tongs and just right onto the skillet make sure you get all those spices in there the mushrooms are smelling delicious i haven’t touched them one of the things i really like to try is practice patience in a pan i call it

And that’s going to be where you don’t have to actually rapidly move it all the time let it sit there let it sear let those caramelizations happen let the sugars really cook down brown crisp it’s just it’s a great way to cook and i’m also going to try to be a little

Bit more clean clean so you’ll see as i turn it over some of the brown bits really looking good and the thing about you’ll notice with these mushrooms is that they tend to expel a lot of water so that just looks and it smells delicious

So you could just use this right as it is you could use it as a stir fry this is a great base product anything you would normally use a pulled animal product whether it was chicken or pork or what not just use shredded mushrooms all right so we have the mushrooms this

Is about as much as i want to cook them for now i got the initial heat off of you could eat them like this they’re going to be a little bit chewy but i’m going to add the barbecue sauce and we’re going to roast them for a bit

So we’re just putting those right in this pan now all i’m going to do is add barbecue sauce and all i want to do is just use the rest of that barbecue sauce mix it in here this beer will add a little bit more flavor you can use any barbecue sauce you want

You guys i didn’t name it because you know whatever you want to do you use whatever style if you like it sweet if you like it spicy use whatever style barbecue sauce you like i’m just adding the beer a little amount of beer to thin it out it’s never gonna hurt

Anything i’m only gonna make it better so all i’m going to do here is stir this up always use parchment paper wicked easy clean up afterwards just throw it away after no scrubbing and i’m just going to lay the barbecue right down spread it out Only a couple minutes left for the to pull out the barbecue pull pork with the mushrooms what i’m gonna do to show you how to bring this even next level is to make sure you have a nice soft squishy bun i want this to be a little special i feel like being indulgent

So you don’t have to do this process but you know if you do it’s all the better what i’m going to do is just make some toasted buns because i like going that next level again you don’t have to if you don’t think this is healthy then

Don’t eat it and make something else but if you want to enjoy something that reminds me of what how i used to what things i used to enjoy this is the way to do it let’s heat these up And hold mushrooms you guys these look amazing they smell delicious check this out let’s just admire that for a second okay oh yes yes i’m so excited to make this oh you guys if i could explain how good this smells like a backyard barbecue it is so freaking amazing

I’m just gonna pile this on because i probably have one for later but it’s that sticky barbecue with that little bit of beer oh man this is just going to be heaven in a row look at that i got no problem adding a little bit more because i am sometimes a massive

Pig and it’s mushrooms Right on it like this i’m going to take this piece because i want to try it oh man it’s like that is like incredible and that looks amazing don’t forget about the potatoes we’re giving all this love to the mushrooms potatoes you guys amazing right here these are

Super good super crispy put that here so you guys until next time subscribe check out our other episodes join all the channels follow us everywhere you can leave a comment press the like button do all those cool things and we’ll see you next time on the wicked kitchen okay

When you make it you’re going to want to take a picture too and so what i like to do is get it right i flip the phone upside down if you can see that boom boom